Rheology Of Fluid And Semisolid Foods Principles And Applications

Author: M. A. Andy Rao
Editor: Springer Science & Business Media
ISBN: 0387709304
File Size: 75,97 MB
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The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application of rheology to sensory assessment and swallowing, as well as the way it can be applied to handling and processing foods. All the chapters have been updated to help readers better understand the importance rheological properties play in food science and utilize these properties to characterize food.
Rheology of Fluid and Semisolid Foods: Principles and Applications
Language: en
Pages: 482
Authors: M. A. Andy Rao
Categories: Technology & Engineering
Type: BOOK - Published: 2010-04-28 - Publisher: Springer Science & Business Media

The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application
Rheology of Semisolid Foods
Language: en
Pages: 413
Authors: Helen S. Joyner
Categories: Technology & Engineering
Type: BOOK - Published: 2019-11-13 - Publisher: Springer Nature

Rheology of Semisolid Foods comprehensively covers the rheological behaviors and rheological testing of semisolid foods. Individual chapters focus on semisolid food structure, rheological and sensory behaviors, testing of various semisolid food behaviors, and factors that impact those behaviors. Special concentration is given to the relationships among semisolid food structures and
Rheology of Fluid, Semisolid, and Solid Foods
Language: en
Pages: 461
Authors: M. Anandha Rao
Categories: Technology & Engineering
Type: BOOK - Published: 2013-11-19 - Publisher: Springer Science & Business Media

This revised third edition of Rheology of Fluid, Semisolid, and Solid Foods includes the following important additions: · A section on microstructure · Discussion of the quantitative characterization of nanometer-scale milk protein fibrils in terms of persistence and contour length. · A phase diagram of a colloidal glass of hard
Rheology of Fluid and Semisolid Foods
Language: en
Pages: 433
Authors: M. A. Rao
Categories: Food
Type: BOOK - Published: 1999 - Publisher:

Books about Rheology of Fluid and Semisolid Foods
Rheology of Fluid and Semisolid Foods: Principles and Applications
Language: en
Pages: 482
Authors: M. Anandha Rao
Categories: Technology & Engineering
Type: BOOK - Published: 2010-10-28 - Publisher: Springer

The second edition of this fascinating work examines the concepts needed to characterize rheological behavior of fluid and semisolid foods. It also looks at how to use various ingredients to develop desirable flow properties in fluid foods as well as structure in gelled systems. It covers the crucially important application